The compounds responsible for yeast flavour are almost wholly derived from yeast metabolism. Some strains can produce up to three times as much fusel alcohols as others. It has been identified that Safdistil C-70 produces high amount of ethanol and carbon dioxide but limited amount of other compounds such as esters, higher alcohol and acids.

Parameters such as fermentation temperature and wort composition can highly affect alcohol composition at the end of fermentation. For example, stimulation of growth by oxygenation causes less ester to be formed. Furthermore, various physical factors can effect the esters synthesis. This increases with high temperature and decreases with agitation and pressure.

The risks and the stress applied on yeast during recycling are similar to the one described in the propagation stage. In addition, there is the risk of development or unsuitable metabolites (such as lactic acid and acetic acid which strongly reduce the yeast efficiency) and the risk of genetic mutation and cellular ageing. To maintain the best yeast efficiency we recommend that you avoid recycling.

Dry yeast has a two years shelf life and can therefore be stored for some months without an extensive loss of viability if temperature and packaging are controlled. Dry yeast is therefore immediately available from the shelf and can be used as and when required by the distillery.

No, Alcohol yeast has been specially selected in our R&D departments to provide the best fermentation performance in an anaerobic condition. It has been proven that these strains have a poor performance in bread production.

Lactic and acetic bacteria can strongly affect the yeast performance and alcohol taste. This can be explained by nutrient competition or direct killing. It has been also identified that bacteria produce more higher alcohol, acetic acid, lactic acid than Saccharomyces yeast that can strongly affect ethanol purity.

Nutrients such as Nitrogen, Phosphor, minerals or vitamins are often present in limited quantity in the wort. This can strongly affect the yeast performances. Some substrate such as molasses should be systematically supplemented with nitrogen, others should required supplementation of phosphate, minerals and vitamins.

The concentration of ethanol produced depends on the initial sugar concentration, the availability of the required nutrients and the ability of the yeast to resist to high alcohol concentration. Safdistil C-70 has proved that it is able to ferment various substrate up to 14% v/v ethanol. Ethanol Red® has proved that it is able to ferment a corn based substrate up to 21% v/v ethanol on laboratory scale and up to 18% ethanol in industrial production plant. The cost of dry yeast is nothing in comparison to the costly investments in microbiology and capital equipment that are needed to control the bacterial contamination and the physiological state of the yeast.

Dry yeast can be used as an inoculum directly into the fermentors, but we recommend carrying out a short rehydration at 35C for 30 minutes in sterile wort or water. The dry yeast will therefore be acclimatised and will begin to grow and to produce ethanol quicker

In direct pitching into the fermentation vessel the recommended pitching rate is between 25g and 50g per hectolitres, depending on the sugar concentration and the raw material you use. This will give a minimum of 5 million cells per ml when fermentation start.